Sponge cake batter

Sponge cake is a type of cake made by whipping eggs and sugar to a foam, then folding in flour. The sponge method is the cake and cookie mixing method based on whipped eggs and sugar.

Because the air whipped into the eggs does most of the lifting, the batter can be very low in fat and needs little or no other leavener. Egg foam cakes in general have little to no fat added, and the whipped egg whites or eggs are folded in gently so the air stays in the batter.

The batter is pale, airy and pourable. Baked, it makes a springy, fine-textured cake that bakers use for jelly rolls, layer cakes and trifles, often moistened with a flavored syrup.